In a large pot, cover the chicken breasts with 5 cups of water, 1 teaspoon salt, and ¼ teaspoon pepper. Bring the water up to a boil and then immediately lower the heat to a simmer. Cover and cook for 10 minutes. Once the chicken breasts are cooked through, set them aside to cool. Shred the cooled chicken, strain the broth, and set both aside.

Prepare the potatoes: Place the potatoes in a medium pot and cover water. Add ½ teaspoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes or until fork tender. Remove the potatoes from the pot and set aside to cool. Once cooled, slice them into ¾ inch thick coins.

Prepare the eggs: Place the eggs in a small pot and cover them with 1 inch of water. Bring to a boil and then cook for 10-12 minutes depending on how soft you want the yolks. Immediately place them into an ice bath and set aside to cool. Once cooled, peel and quarter the eggs.

Make the curry sauce: In a skillet, heat the vegetable oil over a medium heat. Place the onion and garlic into the skillet and saute until the onion has softened, about 5 minutes. Season with 1 teaspoon salt, ¼ teaspoon pepper, the turmeric, and aji amarillo. Stir for a few minutes then set aside to cool for at least 10 minutes. Transfer the cooled onion mixture into a food processor with the crackers, pecans, and two cups of chicken broth. Blend until the mixture is smooth and thick.

Assemble the curry: Return the curry sauce to the large skillet and add the shredded chicken and coconut milk. Simmer until the flavors meld and curry thickens. If the sauce becomes too thick, add more chicken broth until it is to your liking.

Serve the chicken curry over white rice. Accompany with the boiled potatoes, pitted olives, and egg. Garnish with parsley. Leftover chicken can be stored in an airtight container in the refrigerator for 3 days.